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-   -   money muscle (http://www.bbq-brethren.com/forum/showthread.php?t=90556)

rookiedad 08-16-2010 10:40 PM

money muscle
 
for competitions, can a better representation of the money muscle be had if you get a whole shoulder with the picnic and butt attached and butcher it yourself, rather than getting the pre butchered butts in the cryoed two packs. in the packs it seems that this muscle is cut short.

Spydermike72 08-17-2010 08:02 AM

I am not sure as I have never tried what you are asking. However I have no problem getting enough meat from my money muscles. I cook 2 butts and I have plenty to put at least 6 pieces in a box, I usually go with more than 6.

Are you having a problem getting enough meat to get 6 pieces ??

KC_Bobby 08-17-2010 08:12 AM

The picnic cut is on the opposite end of the money muscle, so it wouldn't matter.

The butt is the upper portion of the shoulder and the picnic is the bottom portion. When the butt is still a part of the entire hog, the money muscle is near the backbone - up near the loin.

It least I'm pretty darn sure that's how it all lays out. But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.

Bigdog 08-17-2010 12:08 PM

Quote:

Originally Posted by KC_Bobby (Post 1371493)

just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.

That's kinda creepy. :-P:thumb:

The Pickled Pig 08-17-2010 02:02 PM

Quote:

Originally Posted by KC_Bobby (Post 1371493)
But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.


Note to self: Avoid asking Bob questions about human anatomy.

You could always use technology to help answer questions about certain cuts of meat. The Porcine Myology page from University of Nebraska breaks down all of the sub primals into a 3D image for closer inspection.

Prairie Smoke 08-17-2010 03:30 PM

This is awesome... I cooked 3 hogs this summer and found myself doing the exact same thing :cool: "Oh, so that's where that comes from!" feather bones, shoulder joints, etc... Good times.



Quote:

Originally Posted by KC_Bobby (Post 1371493)
The picnic cut is on the opposite end of the money muscle, so it wouldn't matter.

The butt is the upper portion of the shoulder and the picnic is the bottom portion. When the butt is still a part of the entire hog, the money muscle is near the backbone - up near the loin.

It least I'm pretty darn sure that's how it all lays out. But I'm not a professional, just a guy who's cooked a whole hog once and kind of dug around to see how everything lays out.


Yakfishingfool 08-17-2010 05:24 PM

Quote:

Originally Posted by Spydermike72 (Post 1371485)
I am not sure as I have never tried what you are asking. However I have no problem getting enough meat from my money muscles. I cook 2 butts and I have plenty to put at least 6 pieces in a box, I usually go with more than 6.

Are you having a problem getting enough meat to get 6 pieces ??

You have got to pm me a picture of what you are turning in. My money muscles are typically about the size of a roll of quarters after cooking. Scott

Ron_L 08-17-2010 05:47 PM

Quote:

Originally Posted by Yakfishingfool (Post 1372095)
You have got to pm me a picture of what you are turning in. My money muscles are typically about the size of a roll of quarters after cooking. Scott

You need to buy bigger butts, Scott. The MM on mine are usually between 2.5 and 3.5" in diameter.




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Sledneck 08-17-2010 05:52 PM

I think to much effort is put on money muscle, there is better meat to be turned in from a butt

Frank Sacco 08-17-2010 05:58 PM

Quote:

Originally Posted by Sledneck (Post 1372117)
I think to much effort is put on money muscle, there is better meat to be turned in from a butt

Care to share a secret or two amongst some friends?

big brother smoke 08-17-2010 10:15 PM

Quote:

Originally Posted by Frank Sacco (Post 1372118)
Care to share a secret or two amongst some friends?

No! :boxing::becky::becky:

boogiesnap 08-18-2010 08:04 AM

Quote:

Originally Posted by Sledneck (Post 1372117)
I think to much effort is put on money muscle, there is better meat to be turned in from a butt

this is the 2nd time i've read this exact statement from y'all in as many weeks.cough it up sled.:heh:

i get butts from RD with soda can size MM. it takes a few to find the right one, but worth the time.

Smokesman 08-18-2010 09:48 AM

Quote:

Originally Posted by boogiesnap (Post 1372642)
this is the 2nd time i've read this exact statement from y'all in as many weeks.cough it up sled.:heh:

i get butts from RD with soda can size MM. it takes a few to find the right one, but worth the time.

If you have never dissected a cooked pork butt to taste the meat and note where it came from then you should. I am a fan of the MM simply because it encompasses the 3 best things about pork butt - tenderness, smoke ring, and bark and gives a good overall representation of the flavors in one bite (and this of course is why so much effort is put into the MM at comps). However, there are areas of internal meat (no bark or SR) that far exceed the MM interior meat from a taste and tenderness standpoint.

Love RD! - I don't know if it's their turn-over rate or what but we have yet to get a pork butt (any cut for that matter) that wasn't spot on from RD. I am regularly disappointed with Sam's which except in a pinch (about a mile down the road) I have stopped buying pork products from.

Yakfishingfool 08-18-2010 10:29 AM

Don't believe Sled, he knows not what he talks of. :)

Bigdog 08-18-2010 01:53 PM

Quote:

Originally Posted by Yakfishingfool (Post 1372791)
Don't believe Sled, he knows not what he talks of. :)

Yup, he will say just slap some A-1 on it and you're good to go. :thumb:


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